Christmas is here – let’s bake some christmas cake!

Christmas cake gift wrapped audreysjl

Christmas cake gift wrapped audreysjl

Hi folks, been awhile. Today I’d like to share with you my go to christmas cake. Now, this is not a traditional fruit cake. It is not dense, it does not take 3 hours to cook, it does not have all fruit and no cake. But, what you will get is something equally yummy – if not better! I can say this as I used to hate christmas cake. I didn’t eat any of the dried fruit which meant I had to pick around it to eat the sponge. As you know, traditional christmas cakes are probably 90% fruit so that was slightly problematic..

Audreysjl fruit cake recipe.jpg

This cake is like all my other cakes – moist, full of flavour and of course uncomplicated. Give it a try, you won’t regret it. The above picture shows one I’ve wrapped and sent to some rellies in London to enjoy. I’ve made the box from a standard manila folder. It uses no glue and no staples – just the folder itself. It fits the cake perfectly. Might post on that someday if I get time!

The Untraditional Christmas Cake Recipe 170°C / 55m

  1. Soak 250g dried fruit (of any kind) in 60ml of rum (or any kind of liquor). If you don’t like alcohol you can soak in some syrup/water instead. Now, how long do you need to soak for? Well, basically until the fruit is slightly rehydrated.
  2. Combine 120g soft butter, 100g sugar, 2 eggs and 40ml water in a bowl. Mix until smooth. Literally, just mix it, you can’t over do it here.
  3. Dump in 150g self raising flour and stir until its combined.
  4. Bake and eat!
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A lovely and moist classic banana bread recipe. Super easy and super delicious.

I usually leave my recipe book at my parents house and the number of times I’ve had to ask them to take a photo of my banana bread recipe for me is unbelievable. The number of times I’ve attempted to post it here is even more unbelievable. So finally, and in keeping things short and sweet, here it is. A super amazing classic banana bread recipe that’s not too sweet, not too moist, and very banana-y. Of course you can, as usual, adapt it with many different flavours – no need for me to post it as a “oh my god new post separate recipe.” Some ideas? Maybe nut. Like macadamia and walnut. Or hazelnut and chocolate, maybe coffee and a drizzle of caramel.

Oh, and sorry, no photos (yet). I think I’ve made this too many times I’ve stopped taking photos of it but you’ll just have to trust me on this! I’ll be back, don’t run away!  Update 24/9/2016: About 5 months too late but better late than never! Made a banana bread w maple and oats this arvo and thought it was about time I updated this post with some photos. A banana bread with maple and oat below, as well as some mini original loaves that I made a couple months ago.Banana bread w maple & oat

Banana Bread | 45 – 50m @ 175°C

3-4 ripe bananas
130g melted butter (or 1/3 cup)
150g sugar (or 3/4 cup)
1 egg
250g self-raising flour (or 1 cup)
pinch of salt
Optional: Other flavours such as coffee, chocolate or berries. If adding dry ingredients like nut meal, add in place of flour. (E.g. Adding 50g almond meal means you only need 200g flour)
Step 1. Mash your bananas.

Step 2. Add everything bar flour and mix.

Step 3. Mix in flour until combined. No need to fold in, it should be good to go!

Step 4. Bake and eat. Now, wasn’t that easy?
Mini banana loaves